Greengages are in season in August. Greengages are a type of plum, the actual variety we have this week is called Reine Claude de Bavay. Reine Claude means 'queen claude' in French and was named after Duchess Claude who was the Duchess of Brittany and became Queen Consort of King Francis I of France! Greengages get there name from either Rev John Gage or Sir William Gage who were thought to be the person who introduced them to Britain in 1724.

What do I do with it?

Delicious eaten on their own or in fruit salads. Also often used in jams, crumbles and tarts.

Brie and greengage tart with greengage salsa

For the pastry
100g/3½oz flour, plus extra for dusting
100g/3½oz butter
pinch salt
1 egg
handful basil leaves
1 tbsp olive oil
For the topping
2 greengages, stones removed, sliced
55g/2oz Brie, sliced
For the salsa
½ onion, finely chopped
1 greengage, stone removed, chopped
½ orange, peeled, chopped
1 tbsp olive oil
¼ lemon, zest and juice
small handful fresh basil leaves, torn
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the flour, butter and salt into a food processor and pulse until the mixture resembles breadcrumbs.
3. Add the egg and basil leaves and pulse briefly until the mixture comes together to form a dough.
4. Turn the dough out onto a lightly floured surface and roll out to make a disc to fit the base of a small frying pan.
5. Heat the olive oil in a small ovenproof frying pan over a medium heat and fry the disc for 2-3 minutes on each side, turning carefully with a fish slice.
6. Arrange the greengage slices over the pastry disc and top with the sliced Brie.
7. Transfer to the oven and bake for 10-12 minutes, or until the pastry is crisp and golden-brown.
8. For the salsa, place all the salsa ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
9. To serve, place slices of the warm tart onto serving plates with a spoonful of salsa.